Sunday, April 5, 2015

Tasting- Sean Minor Four Bears Vin Gris

Week 10



Name: 
Sean Minor Four Bears
Variety: Vin Gris
Region: Carneros
Country: California
Year: 2013
Price: $20, on sale for $8.95
Food? No

Description from the Vintage Cellar: "The Vin Gris is a bright and vibrant salmon color with cherry, strawberry, cranberry and ripe watermelon aromas on the nose.  On entry, the wine displays bright strawberry flavors. Throughout the mid-palate and finish, raspberry and cherry fruit characters are balanced with spicy and crisp acidity that linger creating a refreshing and lengthy finish."


My Review: I really liked this wine! The color caught my eye immediately, and was supported well by the fruit and berry notes in the nose and taste. I detected lots of melon, especially cantaloupe. This wine was very well balanced and easy to drink. I would've bought a bottle or two, had I not owed the IRS lots of money for my tax return. Darn you, shoestring budget!

Tasting- Peter Mertes Riesling Platinum

Week 10


Name: Peter Mertes Riesling Platinum
Variety: Riesling
Region: Reinhessen
Country: Germany
Year: 2013
Price: $8.95
Food? No

Description from the Vintage Cellar: "This quality Riesling is crisp, clean and easy drinking. Floral and fruit aromas suggest sweet melon and honey with enough acidity to ensure a beautifully balanced and versatile wine."


My Review: The "easy drinking" part of the description is very true. This wine was sweet and very easy to knock back. It wasn't very memorable though. It's not something I'm crazy about, nor would I get it again. Also it looks cheap, with it's silver label and blue glass bottle. 

Tasting- Charles Thomas Cotes du Rhone

Week 10



Name: Charles Tomas Cotes du Rhone
Variety: Syrah, Grenache, Mourvedre
Region: Rhone
Country: France
Year: 2013
Price: $8.95
Food? No

Description from the Vintage Cellar: "50% Syrah, 40% Grenache, 10% Mourvèdre. 56 Ha grown organically since March 2009 (in conversion). Part of the vineyard is plowed with horses. Average age of the vines : 30 years old. Clear ruby wine with overtones of red berry fruits. Round and supple with smooth aftertaste. A good all round red wine for meat courses, poultry and light cheeses. Best drunk now while fresh with good keeping up to 4 years."


My Review: This Cotes du Rhone didn't have much presence in the nose, but had a lot of physical presence on my tongue. It left a bubblegum-y texture behind, like I had just chewed a new chalky piece of Dubble Bubble. It wasn't outstanding, but not bad.  I'd like to have it with a meal.

Tasting- Grande Reserve des Bastides

Week 10



Name: Grande Reserve des Bastides
Variety: Mauzac, Sauvignon Blanc, Loin de l'Oeil
Region: Gaillac
Country: France
Year: 2013
Price: $9.95
Food? No

Description from the Vintage Cellar: "A crisp and fruity blend featuring 20% of the herbaceous Sauvignon Blanc, 50% creamy Loin de l’Oeil and notes of fresh apple and crisp pear, plus a touch of herb from the 30% Mauzac. It has a bright feel, with a hint of mineral on the finish."


My Review: The nose of this wine is very bright and sprightly, with many floral and fruit notes. I picked up peach, honey, and a hint of breadiness. This wine doesn't taste like it smells though. It isn't sweet at all- it's tart, dry, and very green. It made me salivate a LOT. I'd have to find the perfect food to pair it with if I were to try it again, because on it's own it's very off putting.

Tasting- Terre di Poggio Laude

Week 10



Name: Terre di Poggio Laude
Variety: Montepulciano
Region: Abruzzo
Country: Italy
Year: 2012
Price: $8.95
Food? No

Description from the Vintage Cellar: "This opens with dark aromas of leather, tobacco, cured meat, plum and prune. It shows soft tannins and loads of dark fruit on the finish."


My Review: This wine is definitely just as the description says. The nose is very pungent, with strong fruit and leather notes. The taste is tannic, bitter, and earthy. It didn't seem too fantastic though. It tasted like your run-of-the-mill Italian red. It didn't blow me away.

Wednesday, April 1, 2015

Wine Dinner at the Palisades

I had an awful day today. You know those days where something goes horribly wrong and it triggers a waterfall of everything else that's bad in your life, and you just sit with your head in your hands and cry in front of strangers? Yeah. That was my day.

So, I left studio early and set up my hammock and sat outside. I was having a fine and dandy time, drifting in the breeze, when my roommate texted me, asking if I wanted to go to the Palisades for dinner.

uhDUH.

So Ryan and I hopped in his jeep and drove down 460. The theme tonight was Australia, and their menu looked divine.

I was eyeballing that meat pie HARD.

It was nice to not arrange the menu, considering all of the planning my mom and I did for our wine dinner two weeks ago. I was excited about everything, especially the BBQ shrimp pizza. I don't drink many Sirahs or Shirazes either, so I was looking forward to that.

SO EXCITED

The Petite Sirah smelled and tasted very woody and hearty. I picked up on jammy, fruit leathery notes as well, but it was more tannic and herbaceous. I did pick up a hint of moroccan mint tea as well.

The Shiraz was fruitier than the Sirah, and the texture on my tongue reminded me of a citrus peel that's been left out to dry on the counter. The plum and berry notes were huge, and there was a nice spicy pepper-ness on the mid palate that lingered.

The Riesling caught me off guard- it was rather effervescent, and tasted slightly of whipped cream. It was very green leafy though, like the oak leaf canopy of my backyard. I imagined chomping down on those leaves when I tried this wine.

Left to right: Petite Sirah, Shiraz, Riesling

The food arrived at our table arranged in a different order than the wines each dish was paired with, so I switched everything around. First, I tried the BBQ Shrimp pizza with the Riesling. The effervescence died down a lot after drinking it with a hot slice of pizza. The sauce overpowered the wine, toning down the fruitiness and mellowing it out. The pizza was GOOD. I ate half of it first, and then saved the other half for the end of the meal.

A decimated plate

I went out of order, to save the meat pie for last, and had the dim sum dumplings. I felt that the dumpling had no flavor and a gummy texture that didn't suit the filling or the wine well. I know steamed dumplings are the way to go, but it could've been thinner. Or, perhaps, tradition could've been broken and the dumpling been fried. Whatever the case, the dumpling was too blah and threw off the wine and filling. But the filling and the wine complimented each other quite nicely! Their spicy profiles united to create a robust flavor that was very earthy.

Oh GOD, we started eating before photographing!
What terrible food Instagrammers we would be.

Finally, I cut into the meat pie. It was delightful! There was so much flavor and happiness in my mouth. The tannic structure of the wine supported the beef of the pie very well.

I will say, the pie got tiring towards the end. I almost left half of it on the plate (but then I thought, why would I waste such a great piece of food and took one for the team). I'm glad all of the portions were small, or else I wouldn't have been able to finish my plate.

The meal was awesome. Our waitress even brought us a ham and pineapple appetizer during our wait for the main courses. I would love to go back to the Palisades and do this again!

Refill, please!

Tuesday, March 31, 2015

Class Notes- March 31

Restaurant Etiquette

Your average Applebee's will not know what a decanter is, nor really what wine is.
"I'm a jaded bastard and I don't give a shit." -Boyer

Anything not in a bottle is just the house wine.

Ordering Wine:
Non-Chains will have more variety than Chain restaurants.
Restaurant mark up is typically 300%. UGH. In the last 5 years or so though, that number is going down. And now, in Virginia, you can sometimes bring your own alcohol.

"If your state has a law about something, Virginia has three." -Boyer

If you're going to bring a bottle of wine to a restaurant and paying the corkage fee, don't use it as a way to save money. Don't bring Yellowtail.
It's about bringing a special bottle for a special occasion.

When ordering by the bottle, always pick your meal first. When in doubt, order a sparkling white wine.
Ask, does the chef have a pairing for this? Ask for suggestions.

You always want the bottle to be SEALED when it comes to you. That way, you know which wine is in the bottle (the one you ordered).

During the sniff and swirl, you're looking for off flavors. Not for tastiness.
The more expensive the restaurant is, the more likely they are to hand you the cork. Whyyyy sniff the cork?

"Sniffffffff..... YES. That is cork." -Boyer

If you're buying a $50+ bottle of wine, you can go ahead and ask them to decant it.

Sunday, March 29, 2015

Beer and Cheese at Wicked Weed

Wicked Weed's Funkatorium has a more limited menu than the flagship brewpub- most of the food is meant for nibbling on, rather than sitting for a full meal. One of the more appetizing spreads though is their daily cheese plate. In addition to the cheeses, the board is adorned with crackers, fried apricots, poached currants, walnuts, and pecans. The spread was a delight, and I nabbed my friends' beers in order to do this tasting.

The Beer Team
1. Bless Her Heart
A sour beer inspired by the Southern love of peach iced tea. A blend of Brett 
and sour stock barrels, combined with peaches, lemon, ginger, and imported
black tea from Dobra Tea (local)

2. Black Angel
A sour black ale brewed with one pound of sweet and tart cherries per barrel,
and then aged in bourbon barrels

3. India Blue IPA
A hoppy IPA with a soft hint of blueberry and ginger

"Bless Her Heart" was my favorite beer of the three. It had a spicy nose and was very tart. The ginger was very forward and balanced nicely by the black tea. "India Blue" was an exciting twist on a traditional IPA, which can typically pick up grapefruit and citrus notes. The blueberry and ginger were nice and subtle, which let the hops shine- very well balanced. "Black Angel" came in third, with a pungent coffee profile imparted from the Bourbon Barrels. I felt the cherries were overshadowed by the darker flavors of the barrel.

CJ with his Bless Her Heart, trying to warm it up

The Cheese Team
1. Firm yellow cheese

2. Crumbly goat cheese

3. Soft white cheese

All of these cheeses had crazy insanely long names and my waitress said them too quickly for me to write them down. The yellow cheese was the favorite of the group. It was sharp and woody and very flavorful. The goat cheese had a funkier taste and was very crumbly and dry. The texture threw me off, and this cheese ended up not getting finished. The soft cheese was absolutely delicious, with a soft nuttiness and sweetness that charmed everyone.

Top, clockwise: soft white cheese, crumbly goat cheese, sharp yellow cheese

To note, the goat cheese tasted best when paired with the Red Angel raspberry sour, but it was not included in this tasting.

The Matchup
Bless Her Heart
Cheese 1: This beer helped mellow out the overbearing flavors of the cheese. It lost its bite, but brought out the woody flavor. 

Cheese 2: They did NOT compliment each other. There were no flavor differences or changes between the two.

Cheese 3: The peaches and ginger of this beer brought out a lot of the sweetness in the cheese. It was so creamy and delicious, this was one of my favorite pairings.

Black Angel
Cheese 1: The oaky smokey of the beer balanced out the bite of the cheese, reducing its sting and bringing a nice smoked flavor to the table. There was a great round warmness on the mid palate that lingered nicely.

Cheese 2: The goat cheese was not serviced well by this beer either. The taste was a little rounder, but this cheese was easily overpowered and left behind by the cherry sour.

Cheese 3: This cheese shined with the Black Angel. It was creamy and smooth and so light, it could've made a great dessert.

India Blue
Cheese 1: The hops of the beer paired with the cheddar cheese and made it kickingly sharp. It really brought out those sharp cheddar qualities that were mellowed out by the other two brews.

Cheese 2: The cheese tasted chalkier and drier when eaten with a hoppy beer. Poor goat cheese.

Cheese 3: The hoppy blueberry quality of the IPA helped this cheese reach more savory notes than with the other two beers. The nuttier qualities shone brighter, and a slight saltiness came forward as well. This was a great pairing.

My pint of India Blue

I think wine, with its depth of flavor, has the ability to pair better with cheese than beer does. Beer typically has a more straightforward flavor profile: hoppy, malty, boozy, etc. This simplicity doesn't bring out the subtler flavors of a quiet cheese, but it does help mellow out a sharp cheese, like the cheddar that I had at the Funkatorium. Bold beers pair best with bold cheeses.

With that said, the sour beers made by Wicked Weed seem to bridge the gap between a complex wine and a simple lager. I haven't ever experienced a memorable back palate flavor with a beer, but Wicked Weed's program is pushing flavor profiles further into the mid palate, creating a depth of flavor that other breweries can't achieve. Their sours are well balanced, which compliments a smoother cheese. 

I would be interested to pair more of their sours and funky ales with funkier cheeses, like bleu and Gruyere. I want to see how the pungent Brettanomyces that are used at Wicked Weed pair with a crumbly, moldy, bold cheese. 

The End


Bonus Chris and Genesis sour Sorbetto!



Brewery Visit- Wicked Weed

This weekend, Wicked Weed in Asheville, NC was releasing a new beer- Red Angel, a sour ale brewed with raspberries and aged in red wine barrels. My boyfriend and I attended the bottle pre-sale release on Saturday at the brewery's second facility, the Funkatorium.

I've been to Wicked Weed at least 8 times since I turned 21. Their brewery is a beautiful shining beacon of ingenuity and craft in the beer industry. The brewery began as a brewpub and has been open for only two years, but in that time they have opened two taproom and beer making facilities, broken ground on a third facility, and began distributing their beers in the state of North Carolina.

A day at either of their facilities is full of a Baskin Robins-esqu selection of craft beer to drink (all made with fresh ingredients in house by Wicked Weed) and a fantastic menu of food and nibbles. Their traditional styles of beer (your IPAs, ales, stouts, and porters) are brewed and sold at the main Wicked Weed facility, while their sour program is located a couple blocks away at the Funkatorium. Here, they make and store their many sour beers, ensuring that there is no cross contamination of the yeast strains between the funky junk and the regular cast of beers.

The front of the Funkatorium is a taproom, while the warehouse in the back is allocated to barrel storage and production. Patrons can walk down a roped off path through the barrel room on their way to the restroom, eyeing the aging beers right next to them.

 
It's not uncommon to hear patrons joking about wanting to 
steal a barrel and just roll it down the street.

During my own jaunt to the loo, I noticed that many of their barrels used for aging are made of French oak. I asked our waitress, who has ben with the small brewery since its creation, whether that was a deliberate choice over American oak. She said that their barrel selection is made primarily by what type of alcohol was in the barrel previously, be it red or white wine, cognac, rum, tequila, etc, and not much thought is given to the type of wood the barrel is made out of.


Unfortunately, the head brewer, Walt, had already come and chatted with my table before I had this question in mind, but I would've asked him whether the type of grape aged in their wine barrels played into his decision to age a beer in it. Wouldn't aging a cherry sour be more appropriate in a barrel that previously held Cabernet Sauvignon or Malbec, rather than Pinotage? I feel like the barrel's previous inhabitants should play a huge role in barrel aging beers.

Everyone on staff at Wicked Weed is knowledgable about the facility and program. The attitude of the brewery is one of a big large family that loves to work together. Even their new Social Media and Marketing employee, Jordan, who has only been with the brewery a few months, feels the love. He and I spoke about the Funkatorium, and he was knowledgable and helpful when answering all of my questions.

Most of the beers at the Funkatorium are aged in oak barrels, while some are fermented and aged in steel. There's a large oak vat in the corner of the warehouse, called a Foeder, that is used during fermentation. It stands upright, rather than on its side, which allows more oak flavor to get into the beer. Currently, the facility has around 300 barrels aging its different beers, but capacity is set at around 500.


They recently broke ground on a third facility, which will expand their production and distribution lines dramatically. Currently, Wicked Weed only bottles its sour beers. Some get distributed to local bottle shops, but most sales of bottles happen at the brewery. The bottles are gorgeous- 12 oz bombers with beautiful label art. Even the paper chosen for the label is nice and glossy. These little things make their product stand out above all the rest.

The new facility will fully service the state of North Carolina and then allow for distribution to other states. Don't worry, I put in a good word for Blacksburg. Phase 2 of construction at the new warehouse will include a third taproom and more storage for their barrel program.

Luke and Walt, the had brewers at Wicked Weed, have created a gem in the mountains. Their beers are winning medals and awards and pleasing the palates of those who drink them. Their release parties for special brews are a great time and well populated, and the energy is always positive.

This release party was for Red Angel, a variant of their regular Black Angel cherry sour. The two beers use the same base sour and production and fermentation process, but different fruits and barrels. Black Angel is brewed with cherries and aged in bourbon barrels, while Red Angel is brewed with raspberries and aged in red wine barrels. During the year, three other "Angel" beers will be released, completing the series: Gold Angel (apricots), White Angel (wild tart grapes) and Angel of Darkness (boysenberry, blueberry, raspberry, and cherry). Angel of Darkness will be aged in Portuguese sherry casks.

I was lucky enough to speak to Walt about the new brew. Red Angel was served to the masses in a white wine glass, which let the raspberry bouquet shine. It's the most well balanced sour I've ever had of theirs- it was not pungent and overbearing, but rather mellow and crisply tart, with strong fruit flavors and a nice breadiness that lingered on the mid palate. Walt let us know that the "literal ton of raspberries" were introduced to the brew during its second fermentation process. This let the fruit mix better with their strain of Brettanomyces yeast and give the finished product a better, less forceful punch. Once this batch is out of the barrels, they will begin production on next year's Red Angel, which will age for a total of 12 months. It's a quick turnaround cycle, with a batch of Red Angel in barrels for the majority of any given year.


The Funkatorium is a quiet place. The warehouse echoes your steps as you walk past the sleeping beers in their barrel bunk beds. Jordan shared that the excitement about a new sour brew has to wait once fermentation wraps up, because the beer then needs to go age in its barrel for months on end. The energy picks right back up once it's bottling and tapping time, but until then, you just walk through the stacks and wonder what the beers are dreaming of.


Thursday, March 26, 2015

Class Notes- March 26

"Thanks for coming to class today. It's so beautiful, I expected... no one to be here..." -Boyer

There's a deal at Kroger this weekend, 20% off of a case!

Containers for wine affect the flavor during initial fermentation
Stainless steel v. Oak barrel
Stainless steel imparts WHAT to the finished wine? NOTHING!
Advantage of stainless in white wine production, you can surround the vessel with a refrigerated jacket (Temp control during fermentation)

Jug wines are pasteurized. That's why you can keep them open. NOTHING WILL GROW IN IT. It doesn't taste like much though.
"They won't go bad, because life doesn't want to be in it." -Boyer

Wood- BIG flavor difference imparted into the wine.
Barrel "toastiness" can impart varying degrees of mocha and toffee notes.
99% of the time, if not 100%, made of white oak

More aggressive flavors means:
-more time spent in the barrel
-it was probably a new barrel

French oak v American oak
-American: Open grain, more sweet and more vanilla
-French: Tight grain, less aromatic, more tanning, more gradual integration of flavors

"For you beer drinkers, you know British IPAs are not the same as AMERICAN IPAS. AND THEY'LL KICK YOUR FACE IN." -Boyer

Barrels are expensive. What are the alternatives?
Chopping up the barrel into tiny bits and throw it in the wine!

Tuesday, March 24, 2015

Class Notes- March 24

Torrontes
Region: Argentina (10% planting; 20% of wine), Chile
Flavor Profile: crisp, floral, tropical fruit, mango, peach, orange, violet, rose, hint of muscat
Fresh, aromatic wines with moderate acidity, smooth texture and mouthfeel as well as distinctive peach and apricot aromas on the nose. Dry! Great light summertime drink.

5-10 years ago: "Damn, this is a good ass wine! Why is no one making this?"
Now: Underwhelming. More and more people are making it so there's lots more mediocre torrontes.

Smell of sulfur = BAD WINE.
You can take a bad wine back.

Bonarda
Regions: Argentina, Chile, CA (aka Charbono), Italy (aka Croatina)
AKA: Douche nonir, Bonarda, Corbeau and Charbono
Flavor Profile: easy, fruity wine for early drinking, black plum and dark fruit aroma
In South America: moderate acidity, inky, black fruit, cassis, fennel, cherry, dried fig, plum, leather, tar

Crushing wine! Pressed with presses.

Crusher, destemmer
There are different phases of pressing the juice!
Some wineries take different levels of pressed juice and make them into different batches of wine
"Free Run Juice"- gravity has pulled the juice out, not smashing

Now you have juice to ferment.

Most yeast dies at 14% alcohol

Sunday, March 22, 2015

Wine Dinner in Morristown, TN

This weekend, I drove down to Morristown, TN to meet up with my mom and grandmother. It didn't take much convincing on my part to get them on board with a wine dinner. My mom and I planned the menu and I hit up the Vintage Cellar before I left town.

Menu

Pear and Goat Cheese Salad
Le Grand Caillou Sauvignon Blanc, '13

Rack of Lamb, with hasselback potatoes
and roasted asparagus
Familie Perrin Cotes du Rhone Villages, '13

Raspberry Pavlova
Romerhof Beerenauslese, '09

The older generations started their afternoon with a chocolate liqueur while I made the merengue for the pavlova.


   

The wines were all purchased from the Vintage Cellar, with the help of Randall the wine guy. I originally had a South African Sauvignon Blanc in mind, but he steered me over to France instead. In his opinion, South Africa is better known for Chenin Blanc, and its Sauvignon Blanc's leave much to be desired.

I had tasted a Chateauneuf du Pape last month that was very herby and savory, and it reminded me of lamb while I drank it. So, I chose to pursue another Bordeaux for our lamb course. The Chateauneuf du Pape's at the VC were out of my price range, so I chose a moderately priced Cotes du Rhone instead.

The entire dinner began around the Pavlova, and I read online that a beerenauslese would pair well with the merengue dessert. Lucky for me, the VC had a killer one for an affordable price!

  

My mom prepared the main course, while I took care of the salad and dessert. We set the table with my great grandmother's china and tucked into our feast!


Course 1: Pear and Goat Cheese Salad with Balsamic dressing
Le Grand Caillou Sauvignon Blanc, '13


The wine on its own smelled very funky and peaty, with hints of cheese and lactic acid. It tasted very crisp and acidic, with savory notes of metal, stone, and peaches. As I continued to drink it, I picked up on hints of blueberry. It tasted EXCELLENT with the salad, it paired nicely with the goat cheese. It also balanced out the balsamic dressing well.

Course 2: Rack of Lamb, with hasselback potatoes and roasted asparagus
Familie Perrin Cotes du Rhone Villages, '13


This is a big, tannic, fruity bordeaux. I felt it needed many more years on it to let the jamminess mellow out and let more of the subtle flavors shine. We had decanted it for a couple hours, but I suppose it needed more time. With the lamb, I felt it brought out some goat cheese flavors, which was odd. The wine tasted much better after we had finished the course and needed to kill the decanter. 

Course 3: Raspberry Pavlova
Romerhof Beerenauslese, '09


This golden honey wine tasted beautiful, like it was drained straight from a honeycomb. It was very well balanced and not too sweet or sugary. The pavlova was very sticky and sweet (my bad), and the wine complimented it nicely. Neither was too cloyingly sweet.

Overall, the dinner was a great success! We ate and drank, my mom and I drunkenly bickered about my boyfriend, and my grandmother sat with a smile on her face. All was good with the world.

+PARENTS BONUS POINTS!

Tasting- Paul Laureano Tinto Classico

Week 8



Name: 
Paul Laureano Tinto Calssico
Variety: 40% Trincadeira, 40% Aragonez, 20% Alfrocheiro
Region: Alentejano
Country: Portugal
Year: 2013
Price: $8.95
Food? No

Description from the Vintage Cellar: "Paulo Laureano’s Classico is a delicious blend of the native Portuguese varietals Trincadeira (40%), Aragonez (40%) and Alfrocheiro (20%). This is a full bodied red that reveals all that the terroir of Portugal has to offer. Light cigar tobacco and soft leather present beautifully on the nose. Dark, black fruits fill the mouth, but the wine flows smoothly over the palate, with a good bit of spice on the finish. Pair with spicy, cured meats and hard cheeses."


My Review: The nose of this wine was quiet, but the flavors were loud on the palate. I felt this wine was very jammy and woody- lots of cedar hints, cigar hints, and a taste I'd describe as licking tree bark. I enjoyed it!

Tasting- Bodegas Atalaya Laya

Week 8



Name: Bodegas Atalaya Laya
Variety: 70% Garnacha Tintorera, 30% Monastrell
Region: Almansa
Country: Spain
Year: 2013
Price: $8.95
Food? No

Description from the Vintage Cellar: "88 Points – Stephen Tanzer
A blend of 70% Garnacha Tintorera, a.k.a. Alicante Bouschet, and 30% Monastrell; fermented in stainless steel, followed by four months in French oak.  Bright purple.  Cassis, blueberry, pungent herbs and mocha on the nose.  Smooth and open-knit on the palate, displaying fresh cherry and dark berry qualities and a hint of black pepper.  Finishes with gripping tannins and good length, leaving a subtle floral note behind."

My Review: This wine was NOT my cup of tea the day I tried it. The nose and mouth assaulted me with cigars, latex paint, and cedar. The wine is very tannic and very aggressive. This would be great with a hearty steak or something that can stand up to its power, but alone, it was overwhelming.

Tasting- Broadbent Madeira Rainwater

Week 8



Name: Broadbent Madeira Rainwater
Variety: Tinta Negra
Region: Madeira
Country: Portugal
Year: Unknown
Price: Around $10
Food? No

Description from the Winery: "Combining different wines together, we try to have a final wine with high quality. Blending helps to balance the wine, to add layers of flavors and better integrate the sugars and acids. Blending allows us to select the best characteristics of different wines and then mix them all together to create a much better flavor profile, maintaining the consistence of quality and, off course, reduce the negative impacts, if any, that some harvest years may present."


My Review: This wine smells like acetone and hard liquor, and tastes like honey whiskey and apples. Specifically, it tastes like the Jack Daniels Tennessee Honey Whiskey. There's a very bready mouthfeel and warmth on the back palate that I didn't appreciate.

I didn't expect it to be a dessert whine, which it so obviously is. The packaging is deceptive. I was caught off guard by it and didn't appreciate having such strong alcohol jumped on me. This wine tricked all of my roommates with it's piratey label.

Tasting- Mars and Venus Chardonnay

Week 8


Name: Mars and Venus Chardonnay
Variety: Chardonnay
Region: Central Valley
Country: Chile
Year: Unknown
Price: $5.95
Food? No

Description from the Vintage Cellar: "A very nice value Chardonnay that comfortably over-delivers vs. its modest price tag. No oak here, just bushels of clean, crisp, Chardonnay apple and stone fruit with a hint of caramelized pineapple.  Juicy and clean, this is a mid-weight white that's just perfect for parties or weeknight sipping."

My Review: This wine smelled odd, like fresh baked banana bread. Perhaps that's where the caramelization came through for me. I felt this was a very creamy chardonnay, it had hints of milk and yogurt that hid behind the fruit notes. It was a little bitter on the mid palate.

Tasting- Cortenova Pinot Grigio

Week 8


Name: Cortenova Pinot Grigio
Variety: 100% Pinot Grigio
Region: Veneto
Country: Italy
Year: 2013
Price: $6.95
Food? No

Description from the Vintage Cellar: "Brilliant straw color with emerald reflections. Fresh and floral bouquet with a hint of pears, apricots and bananas. Fresh and inviting with bright fruit and an easy drinking style with a pleasing hint of almonds in the aftertaste."

My Review: The wine tasted and smelled slippery, like soapy bubbles. I thought that it was very crisp, but not fruity or floral. I picked up more hints of lettuce and grass, rather than stone fruits. Perhaps that was the hint of almond poking through?

Thursday, March 19, 2015

Class Notes- March 19

5:01- Boyer walks in, is immediately accosted by students. Such is the life of the Plaid Avenger.

5:05- START OF CLASS WOOOO
Talking about things.

"They don't have country clubs in Europe, they just have countries." -Boyer

Because red grapes need a longer growing season, red grapes have gotten to be more well known from specific regions than white grapes.
"Where can you grow white grapes? Pretty much anywhere." -Boyer

Viognier
Regions: France, Italy, South Africa, Australia, New Zealand, Argentina, Chile, California, Virginia
Flavor Profile: floral, honeysuckle, ripe peaches, musk, orange blossom, acacia, violet, apricot, mango, pineapple, guava, kiwi, tangerine, anise, mint, mown hay, tobacco

This is Virginia's second most planted white grape (behind Chardonnay)
"One of the Fantastic Floral white." -Boyer
Great nose, kinda meh on the drinking part. But it does have potential to do really great things!
Condrieu: Most famous Viognier from Rhone (Very expensive, very good)

Sangiovese
Regions: Italy (Tuscany, CENTRAL ITALY), California, Chile, Argentina, Australia
Flavor Profile: Strawberry, blueberry, orange peel, plum, violet, cinnamon, clove, thyme, mulberry-prune-spice-tobacco-leather-chestnut
Lighter and more acidic
Special Names: Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano
Nobody does it like the Italians. Sangiovese and Nebbiolo are the best from Italy.

"The Italians are so messed up on so many levels of the economy, but dammit they make some good wines and it's a damn good country to party in." -Boyer
"This wine is like a bad lover. You have great sex but they piss you off. It's like dating a crazy person, you never know what you're going to get that night." -Boyer

Italian wine is a chaotic industry.

How is wine produced?
Red Wine
1. Harvest the grapes
2. Crush the grapes
3. Mixture of juice, skins, and seeds (fermented must), +YEAST!
4.

GO WORK A GRAPE HARVEST.

Tuesday, March 17, 2015

Class Notes- March 17

5:02 - CLASS BEGINS WOO
"It seems like forever since we've been at wine class" -Roommate Ryan
Yes it has been, Ryan. Yes. It. Has.

Obligatory wine sharing time.

Muscat
Regions: Everywhere! Italy, Spain, Portugal, France, Alsace, Eastern Europe, Australia, New Zealand, Argentina, Chile, Brazil, California, South Africa
Notable Varieties: Muscat Blanc, Muscat Rose, Moscatel de Setubal, Muscat of Alexandria, Moscado, Moscato D'Asti...
Flavor Profile: floral, honey, spice, orange, orange blossom, peach, apricot, raisin, "grapey"
HUGE variety in the subspecies level, but comes from one species of grape.

"Liquid Candy"

Pinotage
Regions: South Africa and limited success in California, Australia, and New Zealand (crossing of Pinot Noir and cinsaut)
Flavor Profile: pepper, black fruits, spiciness, acetone, coffe/smokey/chocolate, cinnamon, bramble, barn, horse, game, rustic... "paint like"


Sunday, March 15, 2015

Wine and Cheese at Tutto Gusto Wine Cellar in Epcot

This spring break, I drove to Orlando with some girlfriends to spend the week at Disney World. On Thursday, we visited the Flower and Garden Festival at Epcot. There were special food and wine specials for the event, and we ate and drank our way through the World Showcase at the park.

Greetings from Florida!

In Italy, we stopped into the Tutto Gusto Wine Cellar for glasses of wine and cheese. I wrote about the three wines I had at the Wine Cellar in previous posts, but here they are listed again:
A. Querceto Chianti
B. Feudo Arancio Stemmari Nero d'Avola
C. Allegrini Valpolicella Classico

Lots of glasses of wine and water


All three wines were Italian reds. The Chianti and Valpolicella were fruity, while the Nero d'Avola was more savory.

The restaurant was very dark, and I'd already had a margarita in Mexico, so I did not remember the specific names of the cheeses we tried. I do remember the types, though:
1. Semi firm cow's milk cheese- creamy and sweet
2. Soft goat's cheese- savory
3. Soft Gruyere cheese- savory

Left to Right: Cheeses 1, 2, and 3, plus bready nibblets

The Tasting Notes
Querceto Chianti
Cheese 1: The wine brought out the saltier notes of the cheese.
Cheese 2: There was not much difference in taste with either the wine or the cheese. The two did not seem to compliment each other.
Cheese 3: On its own, the gorgonzola is very salty and creamy, with a distinctive throat burning sensation. This wine amplified that sensation to uncomfortable levels.
Verdict: I didn't like the wine and I thought it did no service to the cheeses.

Feudo Arancio Stemmari Nero d'Avola
Cheese 1: The smokiness and charcoal flavors of the wine overpowered this mild cheese.
Cheese 2: The creaminess of the goat's cheese mellowed out the smoke profile of the wine. These two paired exceptionally well together!
Cheese 3: The wine balanced well with the punch of the gorgonzola. It mellowed out the aftertaste and brought the two taste profiles to new heights.
Verdict: I loved this wine, and it paired so well with the creamier cheeses. I'm a fan!

Allegrini Valpolicella Classico
Cheese 1: The flavors of the wine and the cheese stay independent of one another. This cheese was not really helped by any of the wines we tried.
Cheese 2: The wine takes the back seat and lets the creaminess of the goat cheese dominate. It's great!
Cheese 3: The wine adds an odd charcoal flavor to the gorgonzola. It does not neutralize the gorgonzola though, for it is a strong taste.
Verdict: This wine paired best with the goat cheese.






Tasting- Allegrini Valpolicella Classico DOC

Spring Break


Name: Allegrini Valpolicella Classico DOC
Variety: Corvina Veronese 65%, Rondinella 30%, Molinara 5%
Region: Veneto
Country: Italy
Year: Unknown
Price: $10 a glass
Food? Paired with cheese- see Cheese Pairing post

Tasting Notes from Winery: "Ruby red in colour, with purplish-blue highlights; the nose exhibits fragrant fruit with prominent notes of cherries, echoed by fresher hints of pepper and aromatic herbs, typical of Corvina and Corvinone, the historic varietals of this appellation. Whilst young it is impressively lively and playful on the palate whereas some two years on it expresses greater delicacy and finesse."

My Review: My friend ordered this wine, and let me taste it. It was very fruity with a hint of herb, but it felt thin and didn't have a very robust flavor profile. I did pick up an odd, tobacco flavor on the nose. I preferred it to the Chianti that I wrote about in a different post, though.